You’re welcome. I’ll just say that in advance of sharing this recipe… Sticky, smoky, sweet, spicy, samazing BBQ ‘wings’! A mixture of crunchy and gooey cauliflower and broccoli florets coated in a light batter, baked then smothered in bbq sauce and baked a little longer. Served with a homemade cashew sour cream that is eaten practically as fast as I make it in this house. They taste every bit as naughty as their fried counterparts but without the added fat and greasiness.Very family friendly as well, Coppertop eats them plus her cucumber, celery and carrot sticks (smothered in the sour cream of course).
These started out as an experiment that have quickly turned into a family favourite. My other half would happily eat these nearly every day if he could and I’d be pretty tempted myself! I like that they’re actually quite a light lunch packed with veggies and salad yet feels like a real treat. You can easily turn these into a more substantial meal with the addition of baked sweet potato fries (also awesome with the sour cream) ,wedges or some other form of potato goodness (I’m Irish, I worship the humble potato). Great for party platters and potlucks. Handy for picnics or lunch boxes as long as they are completely cooled before transporting to avoid going soggy.
I tend to use a mix of cauliflower and broccoli florets as I like to get a variety of veggies in every day but feel free to stick to just the cauliflower if preferred. The cashew sour cream is almost the same as the base recipe for the cooling mint and cucumber dip from the spicy courgette fritters I shared previously. We use it for topping chilli, fajitas, nachos, rolling around in….you get the drift, it’s gorgeous! So without further waffling, on to the recipes………
BBQ CAULIFLOWER ‘WINGS’
- 1 head of cauliflower /broccoli , broken into florets
- 1/2 a cup of flour ( I use spelt or plain)
- 1/2 cup unsweetened almond milk
- 1/2 tsp sweet paprika
- 1/4 tsp smoked paprika
- 2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup of BBQ sauce, either homemade (Here is a fantastic BBQ sauce recipe) or shop bought
- 1 tbsp oil , I’ve used olive or vegetable before
Preheat oven to 210 C. Line a baking tray with parchment paper. Whisk all but the last two ingredients to make the batter. Dip the florets into the batter and place on the baking tray. Bake for 15 -20 minutes until the batter is crunchy, keep an eye to make sure they don’t burn. Combine the bbq sauce and oil. Pour over the top of the florets then bake for a further 10 minutes until browned and sticky. Serve with the cashew sour cream and vegetable crudités.
CASHEW SOUR CREAM
- 2 cups of cashews, soaked for a minimum of an hour in boiling water
- 1/2 cup water
- 4 tsp cider vinegar
- 2 tsp lemon juice
- 1/4 tsp salt
- splash of almond milk to thin if necessary
Drain and rinse the cashews. Add all the ingredients to the blender and blend on high speed until smooth. This might take quite a few goes, scraping down the sides as necessary. Serve then prepare to faceplant when overwhelmed by its deliciousness 😉
That’s all there is to it! Really quick and easy recipes that deliver on flavour. I hope you love these as much as we do. As always please feel free to comment or subscribe, I’d love to hear your feedback 🙂 Have a wonderful weekend everyone, thank you for your continued support! xxx